BSc study programs:

  • 260100.62 Food Products of Plant Origin;
  • 260200.62 Food Products of  Animal Origin;
  • 110900.62 Technology of Manufacture and Processing of Agricultural Production;
  • 221700.62 Standardization and Metrology.

Study courses in food safety at BSc level:

  • Basic Principles of Healthy Nutrition of Population in Russia (2 ECTS);
  • Safety of Food Raw Goods and Food Products (4 ECTS);
  • Food Safety (3 ECTS) – only for BSc program 110900.62.

Practical training at the BSc level:

  • educational practical training – 4 weeks;
  •  industrial practical training – 6 weeks (for BSc 260100.62, 260200.62, 110900.62) and 14 weeks (for BSc 221700.62)
  • diploma thesis – 6 weeks

kubsau3

kubsau4

MSc study program :

260100.68 (new code 19.04.02) “Food Products of Plant Origin”

Study courses in food safety at MSc level:

  •  Technological Aspects for Provision of Food Quality and Safety – 108 hours;
  • Ecological Safety of Food Industries – 144 hours;
  • Food Industry Design in the Field of Healthy Nutrition of Population in Russia – 180 hours;
  • Quality Management System at Food and Food Processing Enterprises – 216 hours.

 

Content of the study courses in food safety:

  • Scientific and practical aspects of efficient nutrition;
  • Hazards of microbial origin: Microbiological factors of food production;
  • Food toxic infections;
  • Food intoxication of bacterial origin;
  • Infections which are passed from animals;
  • Mycotoxicosis;
  • Food infections;
  • Hazards of lack or excess of nutrients;
  • Hazards of extrinsic matters came from external environment;
  • Pollution of air, water and soil ;
  • Classification of extrinsic pollutants – xenobiotics;
  • Environmental pollution with metals;
  • Radioactive nuclide;
  • Pesticides;
  • Nitrates, nitrites and nitroso compounds;
  • Polycyclic aromatic and chlorinated hydrocarbons;
  • Dioxins and similar to dioxin compounds;
  • Basic trends of chemical and biological safety in Russia;
  • Gen-modified sources of food production;
  • Hazards of natural components in food products;
  • Food additives;
  • Technological auxiliary meanings;
  • Biologically active additives;
  • Identification and falsification of food products.

Supagro2014

Leave a Comment